Tortillas, eggs, and salsa...what else could you want for a fantastic Mexican inspired breakfast?!?

ingredients

method

ingredients

Chilaquiles

2 cupsVegetable Oil

8 Whole 6" Blue Corn Tortillas

1 tablespoonUnsalted butter

8 large Eggs

2 tablespoonsQueso Fresco

Salt andFreshly Ground Black Pepper

Garnish:

Picked Cilantro

Cotija Cheese

thinly sliced Radish

thinly sliced Jalapeno

Tomatillo Sauce

8 Tomatillos (husked; washed & halved)

1 large Red Onion (peeled & sliced)

4 Cloves Garlic (peeled & smashed)

1 Jalapeno (split lengthwise)

4 Blue Corn Tortillas (cut into strips)

2 teaspoonsChipotles in Adobo (pureed)

2 1/2 tablespoonsFreshLlime Juice

1 1/4 cupsChicken Stock

1/2 cupCilantro Leaves (roughly chopped)

olive oil

Kosher salt and freshly ground black pepper

step-by-step directions

step-by-step directions

Place the vegetable oil in a saucepan over medium heat and bring it to about 350ºF.

Drop the whole tortillas in 1 or 2 at a time, being careful not to overcrowd and bring the temperature of the oil down. Fry on both sides until light golden brown and crisp then remove to a platter lined with paper towels to drain and lightly season with salt. Repeat until all of your tortillas are fried, and set aside.

Place a sauté pan over medium heat. Scramble eggs in a bowl until completely combined. Whisk in the queso fresco. When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in the eggs and continue to scramble them in the pan so you have small curds. Season with salt and freshly ground black pepper and cook until desired doneness.

To assemble, place 1 whole crispy tortilla on a plate. Spoon a little of the tomatillo sauce (recipe below) over the top so the tortilla begins to soften. Add some of the scrambled eggs followed by a sprinkle of cotija cheese and a few sprigs of cilantro. Add some more sauce over the top if you prefer. Serve with additional garnishes like thinly sliced radish and jalapeno.

For the tomatillo sauce: Preheat oven to 500ºF

On a sheet tray, spread out the tomatillos, onion, garlic and jalapenos in an even layer. Drizzle with olive oil then place in the oven to roast for about 20 minutes. After 20 minutes, the vegetables will soften and begin to give up their juices and caramelize. Remove from the oven and set aside.

After the tomatillo mixture comes out of the oven, heat a sauté pan over medium heat. When the pan is hot, add ¼ c of olive oil to the pan along with the tortilla strips. Cook, stirring occasionally until the tortillas begin to brown and crisp. After the tortillas are crisp, drain on paper towels.

In a blender, combine the roasted tomatillo mixture along with any pan juices, the chipotle puree, lime juice, chicken stock, cilantro and puree until relatively smooth. Add an additional ¼ c of olive oil as you puree to loosen it up a bit. Keep chicken stock on hand to thin the sauce as needed. Pour in to a small saucepan to keep warm while you finish the rest of the dish.

Helpful Tips:1. Michael likes to crisp some tortillas by cooking in oil to add some texture to the dish.2. Be sure not to over scramble the eggs once the queso fresco has been added.